OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

Mix 1 T. flax seed meal + 3 T. warm water, let sit for 10 minutes. Several brands are available but I use Bob's Red Mill because it is readily available at my regular grocery store (no extra trip to the specialty foods store). I haven't found this to be an all-purpose egg replacement because it does have a strong flavor. I use it in pumpkin bars, oatmeal applesauce cookies and muffins.

Baking Powder, Water and Oil

Mix 1-1/2 T. oil + 1-1/2 T. warm water + 1 teas. baking powder, whisk until foamy (it won't foam as much as Ener-G's egg replacer). If you can't get to the specialty food store for egg replacer, this is a great option. After all, most people have baking powder, oil and water on hand.